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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log indicated a passenger had two loose stools and stomach cramps on July 6, 2013, but was recorded as non-reportable. There was no documentation in the underlying illness column or in their medical record. Staff stated the symptoms for this individual were above normal.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
06
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Site:
Potable Water-Incubator
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Violation:
A food thermometer that was not designed for measuring ambient temperatures was used to record the temperature of the incubator. The incubator was used to test microbiological samples for the potable water system. An appropriate thermometer was installed during the inspection.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Hose Lockers
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Violation:
The signs for the hose lockers for the forward starboard bunker station near the housekeeping station and for the port and starboard forward bunker stations did not read ''POTABLE WATER HOSE AND FITTING STORAGE'. Also, the potable water hose lockers for the port and starboard forward bunker stations were less than 18 inches from the deck.
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Recommendation:
Mount potable water hose lockers at least 460 millimeters (18 inches) above the deck and ensure they are self draining. Label potable water hose lockers ?POTABLE WATER HOSE AND FITTING STORAGE? in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
10
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Site:
Recreational Water Facilities-Kid's and Forward Pool
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Violation:
There was only one chart recorder and analyzer installed for this combined system of the kid's pool and forward pool. There was a sample line installed directly from the forward swimming pool. A sample line was installed directly from the kid's pool, but was not connected yet. Documentation shown to the inspector indicated a chart recorder and analyzer had been ordered for the kid's pool. Also, the turnover rate for this combined facility was 2.5 hours.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
During the voyage from July 21-28, 2013, a food worker had an onset of symptoms at 0500 on July 22, 2013, but did not report to the medical center until 1455. According to their work record, this individual worked from 1401 until 1522. According to the staff, this individual went to the medical center from their work station and then did not clock out until after they were seen by medical staff.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure crew members report to medical immediately when they have AGE symptoms.
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Item No.:
16
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Site:
Bar-Night Club
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Violation:
The time control plan for the 'GPD' Party was not located at the outlet where time control was used. The plan was kept only in the main galley where the canaps were produced.
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Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The handle of the serving utensil for a tray of cakes was touching two cakes. This was corrected during the inspection.
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Recommendation:
Ensure the handles of the serving utensils do not touch the food.
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Item No.:
20
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Site:
Buffet-Staff and Petty Officer Messes
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Violation:
There were slotted fasteners in the food splash zones of the 2 coffee machines located at the beverage stations. This was corrected during the inspection.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Room Service-
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Violation:
There were slotted fasteners in the food splash zone of the coffee machine. This was corrected during the inspection.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Pantry-Captain's
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Violation:
There was a slotted fastener in the dispensing unit of the coffee machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type dish and glasswash machines had no curtains installed after the wash sprays and after the final rinse. The staff explained that the curtains were sent to be washed but the crew continued running dishes and glasses through the machines.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
The in-use flight-type dishwash machine had a final sanitizing rinse temperature measured at the dish surface of 145F. The machine's temperature gauge for the final sanitizing rinse measured a temperature of 190F. This was corrected during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Port Dishwash
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Violation:
The in-use flight-type dishwash machine had a final sanitizing rinse temperature measured at the dish surface of 145F. This temperature was measured several times with different thermometers and different methods. This was corrected during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
The dough sheeter belt had multiple food stains. The crew began to remove the belt during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-F&B Locker by Crew Mess
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Violation:
A total of 90 to 100 baking sheet trays were stored as clean but still soiled with food residues. Later during the inspection, the staff explained to the VSP inspector that the crew disposed of most the trays, keeping only the newest ones which were sent to be cleaned and sanitized before storage. There were at least 3 large pebble bowls that were also stored as clean but still soiled with food residues.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Food Locker FSD 0.053 by Officers Mess
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Violation:
Numerous pots, pans, and chaffing dishes were stored as clean but still soiled with food residues. The staff instructed the crew members to take everything out of the locker to be rewashed and the locker to be cleaned. The crew started to perform this cleaning operation during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Other-Food Locker FSD 0.053 by Officers Mess
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Violation:
Some of the pans stored in this locker had water inside and were not in a self-draining position.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Port Dishwash
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Violation:
Plates coming out from the flight-type dishwash machine were put in a plate trolley that was soiled with dark materials and colored water where the plates rested. The staff instructed the crew to clean the trolley.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Forward Starboard Deck 7
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Violation:
There was a soiled large water bottle stored in the middle of a clean rack of glasses on the clean counter. The bottle was removed and the glasses were cleaned and sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
There were missing tiles and recessed and missing grout inside the walk-in cooler and freezer. This was corrected during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Food Locker FSD 0.053 by Officers Mess
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Violation:
The deck was soiled under the shelves.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Port Dishwash
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Violation:
There was a continuous drip from the deckhead in the clean side of the glasswash machine. The machine was turned on but not in-use at the time. No clean utensils appeared to be impacted. The staff stated that a pipe was leaking above the deckhead and it was corrected during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Lincoln & Washington
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Violation:
The light intensity over all waiter stations could not be raised to 220 lux for cleaning operations. Progress was noted since the last inspection. Staff stated the job should be finished during the next three weeks.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Pizzeria
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Violation:
The light intensity of half of the handwashing sink on the front counter was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Utensil Locker
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Violation:
The light intensity inside the utensil locker next to the breakfast grill was less than 110 lux. The staff explained that the deckhead light fixture could only be turned on from the bridge.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Other-Scarlett Steakhouse
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Violation:
The light intensity over the entire countertop of the waiter station could not be raised to 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Bar-Port and Starboard Pool Bars
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Violation:
It was unclear if the light intensity at the handwashing sinks could be sustained at 110 lux at all times during the operations. The inspection took place during the day, but the bars close after midnight.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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